There’s nothing to be sour about when you live in the East Bay. The weather, the community…it’s all pretty sweet. And despite its name, so is our crispy Sourdough Baguette. You can thank our O.G. sourdough starter for the tangy, chewy bite. And you can thank France for the long shape ideal for knighting (or fighting) your friends.
Putting seeds in a baguette was once considered blasphemy, but we didn’t know any better when we first started out. This Sourdough Seeded Baguette is one of our first (and most famous) recipes, and it’s 24 inches of chewy, sea-salted, fennel-and-poppy-seeded rebellion. Eat it by itself or add salami and cheddar to feel dangerous and alive.
Our crisp-baked sweet baguette may act tough on the outside, but inside, it’s a total softie. The lightly sweet taste and chewy texture come from clean, simple ingredients (no sugar), and the style comes all the way from Paris. We figure: baguettes may have been born in France, but we raise the best ones right here in the East Bay.
INGREDIENTS
Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Sea Salt and Yeast
